Chocolate Pinwheel Cookies are a beautiful blend of vanilla and chocolate doughs rolled together to create a delicious swirl pattern. These delightful treats are as fun to make as they are to eat, making them a perfect addition to any holiday cookie platter. With their visually appealing spiral design, they’re not just tasty but also make great hostess gifts or holiday presents.

Chocolate Pinwheel Cookies

Why You’ll Love This Recipe

Chocolate Pinwheel Cookies combine the best of both worlds—rich chocolate and buttery vanilla doughs—into a stunning spiral design. The simplicity of slice-and-bake cookies means you can spend less time in the kitchen and more time enjoying the festivities. Not only do these cookies taste amazing, but they are also easy to make ahead of time, allowing you to prep them in advance and bake them fresh for a holiday gathering. With just a few basic ingredients, you can create a cookie that looks and tastes like a baking masterpiece.

Ingredients

2 ¾ cups (330 g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks or 226 g) unsalted butter, room temperature
1 ¼ cups (250 g) granulated sugar, divided
1 large egg + 1 egg yolk, room temperature
2 teaspoons pure vanilla extract
2 Tablespoons unsweetened cocoa powder
1 Tablespoon milk
¼ teaspoon instant coffee or espresso powder, optional

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat butter and 1 cup of sugar on medium speed until light and fluffy, about 3 minutes. Scrape the sides halfway through. Add the egg, egg yolk, and vanilla, mixing until combined.
With the mixer on low speed, slowly add the dry ingredients and mix until just combined. The dough will be thick.
Divide the dough into two halves. Set aside one half, and add cocoa powder, milk, and instant coffee to the other half. Mix well.
Shape each dough into a 4×4 square, wrap in plastic wrap, and refrigerate for 1 hour.
After chilling, roll the vanilla dough between two parchment papers into a 7×14-inch rectangle, and do the same for the chocolate dough.
Carefully layer the chocolate dough over the vanilla dough and gently press them together. Peel away the parchment paper and roll the dough into a log.
Wrap the dough log in plastic wrap and refrigerate for 2 hours, rotating it halfway through to prevent flattening.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Sprinkle a work surface with ¼ cup sugar and gently roll the dough log in the sugar. Slice into ½-inch thick discs and place them on the baking sheet about 1 inch apart.
Bake for 12 to 14 minutes or until the edges are set and golden. Cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 28 cookies
Prep Time: 10 minutes
Cook Time: 14 minutes
Chilling Time: 3 hours (1 hour for dough and 2 hours for the log)
Total Time: 3 hours 24 minutes

Variations

Mint Chocolate Pinwheels: Replace the vanilla extract with 1 teaspoon mint extract for a refreshing twist.
Spiced Pinwheels: Add 1 teaspoon cinnamon and a pinch of cayenne or chili powder for a Mexican chocolate flavor. Skip the instant coffee in this variation.
Iced Pinwheels: Drizzle the cooled cookies with a simple icing made from powdered sugar, milk, and vanilla extract for an extra touch of sweetness.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 1 week.
Freeze baked cookies for up to 1 month. Wrap the cookies in sets of 4 or 5, then place them in an airtight container to prevent freezer burn.
The dough log can be frozen for up to 3 months. To bake, thaw the dough in the refrigerator before slicing and baking.

FAQs

1. Can I use salted butter instead of unsalted butter?

Yes, you can, but it’s best to reduce the amount of added salt in the recipe to adjust for the salt in the butter.

2. What can I use instead of instant coffee?

You can omit the coffee entirely or substitute with espresso powder to intensify the chocolate flavor.

3. How do I prevent my dough from getting too sticky when rolling it out?

Chill the dough before rolling it out and use parchment paper or a silpat mat to prevent sticking.

4. Can I make these cookies ahead of time?

Yes, you can prepare the dough in advance and store it in the refrigerator for up to 48 hours, or freeze it for up to 3 months.

5. Can I freeze the dough before baking?

Absolutely! Freeze the dough log tightly wrapped in plastic wrap for up to 3 months. Thaw in the refrigerator before slicing and baking.

6. How do I get clean, straight slices?

Ensure the dough is chilled thoroughly and use a sharp knife to slice the dough evenly. Rotating the dough log halfway through chilling helps maintain its shape.

7. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works just fine for this recipe.

8. What should I do if my dough is too dry?

Add a tablespoon of milk to the vanilla dough or chocolate dough to adjust the texture.

9. Can I use a different type of cocoa powder?

It’s best to use Dutch-process cocoa powder for a smoother flavor, but regular unsweetened cocoa powder can be used if you don’t have Dutch-process on hand.

10. Can I add nuts or chocolate chips to the dough?

Yes, feel free to fold in some chocolate chips or finely chopped nuts, like walnuts, into either dough for extra texture.

Conclusion

Chocolate Pinwheel Cookies are a show-stopping treat that combines delicious flavors with an elegant design. They are perfect for holiday gatherings, gift-giving, or just an afternoon treat. With simple ingredients, easy preparation, and a few helpful tips, you can create these delightful cookies that everyone will love. Whether you enjoy them fresh out of the oven or as part of a festive platter, these cookies will be a favorite for years to come!